Clams Recipe: Clams In Coconut Cream Sauce

Recipes For Fresh Clams

Clam Recipes

Clams are high in protein and low in fat and calories. They are very versatile in their options for preparation and can be made into appetizers, soups, and entrees. Clams can be cooked easily in a variety of ways such as grilling, steaming, baking, broiling, or microwaving. The main thing to consider when cooking clams is that when they are open, they are done and ready to eat. It is therefore important to keep a close eye on them to avoid overcooking.

I love to support our farmers, fishermen, and everyone involved in producing local food. At the seafood store, I got some clams from Cedar Key, Florida.

According to the Cedar Key Aquaculture Farms, Inc. website, the following are recommendations for handling fresh and frozen clams:

Handling Fresh:

Buy or eat only clams that are shut or close when tapped slightly.

Store at temperatures of 38-45 degrees F.

The ideal storage temperature is 45 degrees.

Should never be placed directly on ice.

Should not be immersed in water for storage purposes.

Never expose to sudden temperature changes.

Should not be stored in airtight containers - clams need air to survive.

Handling Frozen:

Keep frozen until ready to use.

Frozen clams have a shelf life of 6 months.

The clams I used for this recipe came from Cedar Key, Florida.

CLAMS WITH COCONUT CREAM SAUCE

INGREDIENTS

2 dozen clams, washed

2 tbsp. extra virgin olive oil

2 tbsp. unsalted sweet cream butter

½ cup finely diced shallots

2 links red cooked sausage, diced

½ cup white wine

½ tsp. coarse ground black pepper

1 – 13.5 oz can coconut milk (Goya recommended)

½ tsp. saffron

½ tsp. Goya Adobo all-purpose seasoning

2 tbsp. each chopped cilantro and parsley

METHOD

In a large skillet or shallow sauce pan, sauté shallots and garlic in olive oil and butter approximately 2 minutes.

Add red sausage and sauté two additional minutes.

Add white wine to deglaze and reduce 2 to 3 minutes.

Add coconut milk and stir while cooking 3 more minutes.

Add saffron, Goya Adobo, black pepper and stir in.

Add clams and cook in coconut cream sauce approximately 10 minutes, or until clams have opened up.

Dredge open clams with the coconut cream sauce.

Remove from heat as soon as clams open up.

Plate and serve as an appetizer with crostini or bruschetta, or as a main course on a bed of linguine.